Quinoa, Flax and Chia Bread

Instructions

• 1Place the chia seeds, flax seeds and quinoa in a small bowl. Add ½ cup (4 fl oz) of the water and mix well to combine. Set aside for 20 minutes.
• 2Assemble the mixer using the glass mixing bowl and dough hook. Place the salt, flours, sugar, yeast, oil and remaining 1 cup (8 fl oz) water and the soaked seeds in the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix for 5 minutes. If necessary turn mixer off and scrape the side to lift any flour.
• 3Turn the dough out onto a lightly floured countertop and knead until smooth and elastic. Place the dough in a lightly oiled bowl. Cover and rest in a warm place for 30 minutes, or until dough has doubled in size. Turn the dough out onto the floured countertop. Punch down the dough to remove excess air, then lightly knead until smooth. Using hands gently stretch the dough to make a 8-inch x 12-inch rectangle.
• 4Bring one long edge of the dough into the center then bring the other long edge in. Pinch seam together to seal. Brush surface with a little water and sprinkle generously with extra quinoa. Flip dough over and repeat with a little water and extra quinoa. Place the loaf, seam-side down on a baking sheet. Cover and rest in a warm place for 30 minutes, or until dough has doubled in size.
• 5Meanwhile, preheat the oven to 400°F.
• 6Just before baking, cut three shallow slits into the top of the loaf.
• 7Bake for 30 minutes, or until golden brown and sounding hollow when tapped on top.
• 8Transfer to a wire rack to cool.